The Culinary Corner: Buffalos

Buffalos Is Open

We are beyond excited to have Buffalos return to Palmetto Bluff. The reopening has been a success not only for the Members, but also for the staff working in the restaurant. “Returning to Buffalos has been like a homecoming,” says Cleta Yamauchi, General Manager. “We have had the privilege of having new staff members as well as our seasoned staff who have returned to their home. I love when a Member comes in and wants to sit with the server that they have known for years.”

Shedding the original Italian concept, Buffalos is now serving coastal dining cuisine. The menu offers local seafood, a new oyster bar, and entrees such as shrimp and grits and a squid ink orecchiette. The orecchiette has been a popular item ordered by Members. This entrée features homemade orecchiette that is made in-house in the Palmetto Bluff kitchen and blended with local shrimp, chorizo, lemon butter, and garden herbs. There is an array of items for all to enjoy. Chef de Cuisine, Alejandro Moran has taken the helm at the head of the kitchen bringing on a new Sous Chef, Ingrid Polcayo. Ingrid comes to Palmetto Bluff from the Insurgentes Sur, Negro Social Room, an international cuisine restaurant in Mexico City. During her time there she served as the Sous Chef.